This recipe serves six generously, and it’s easily doubled if you want to make more (leftovers are delicious). If you don’t have the traditional deep earthenware casserole, use a 5-quart enameled cast-iron Dutch oven or a ceramic soufflé dish — the vessel needs to be wide enough for a crust to form. For pork rind, order it or buy salt pork and cut the rind off, freezing the salt pork for another use.
This is a fantastic recipe. Lots of steps, but none of them are particularly difficult. If you start early in the morning, you can have the cassoulet bubbling in the oven in time for dinner that night. Be advised, if you put the bean stew in the fridge to hold it overnight you'll be faced with a solid block of gelatin in the morning!! Not that this is a bad thing, but you'll have to gently warm the beans to melt all that luscious goodness before you can continue assembling the final cassoulet!
As an educational recipe I would have to give it an A+. I had the opportunity to get acquainted with different preps and techniques. I did my own duck confit,I became familiar with other pork products. I loved every hard moment. I served my cassoulet as part of a New Years celebration
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